Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Savory Beef & Spaghetti
August 9, 2021 Lee
Leave a comment

Savory Beef & Spaghetti

Adapted from a recipe in the Casserole Cook Book, page 62.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams round steak, or any cut of beef, cut into ¾ inch cubes, (1 lb)
  • all-purpose flour, as needed
  • 2 tablespoons vegetable oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1⅓ cups mushrooms, sliced, canned or fresh sautéed
  • 1 cup sour cream, Shortcut
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 tablespoon Worcestershire sauce
  • 3-4 drops hot pepper sauce
  • ½ teaspoon salt
  • dash black pepper
  • 200 grams dry spaghetti, for serving, (7 oz)
  • Parmesan cheese, grated, for serving

Instructions
 

  • Roll beef cubes in flour. Heat the oil in a large non stick pan, when hot, brown the beef.
  • Add the onion, garlic, and mushrooms with their liquid. Stir into the beef.
  • In a mixing bowl, add the sour cream, soup, and seasonings. Mix together.
  • Pour mixture over the beef. Reduce heat to low, cover, and simmer until tender, about 1 hour 15 minutes.
  • Just before the sauce is ready, cook the pasta in a pot of boiling salted water until tender, drain.
  • Serve sauce over the spaghetti, top with Parmesan as desired, enjoy.

Notes

Fair cost per serving as you could use any cut of beef to prepare this.
Shortcuts: Sour Cream, Condensed Tomato Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PASTA
Curried Beef Cubes
August 9, 2021 Lee
Leave a comment

Curried Beef Cubes

Adapted from a recipe in the Casserole Cook Book, page 61.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo beef chuck, cut into ¾ inch cubes, (2 lb)
  • ⅓ cup all-purpose flour
  • ⅓ cup vegetable oil
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can seasoned tomato sauce, (16 oz / 454 g / 2 cups)
  • 1½ cups water
  • 1-3 teaspoons yellow curry powder, (depending on your taste)
  • 1 package frozen French cut green beans, thawed, (10 oz / 280 g)
  • hot cooked rice, or hot buttered egg noodles, for serving

Instructions
 

  • Heat the oil in a large non stick pan. Roll the beef cubes in flour, when the oil is hot, brown the beef on all sides.
  • In a mixing bowl, add the onion, garlic, salt, pepper, tomato sauce, and water. Mix together.
  • Pour mixture over beef. Reduce heat to low, cover, and simmer for 1½ hours or until fork tender.
  • Stir in the curry powder, amount is depending on your preference.
  • Add the green beans and cook 15 minutes more or until beans are tender.
  • Serve over hot cooked rice or buttered egg noodles, enjoy.

Notes

Fair cost per serving based on where you get the beef and what specific cut.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Hawaiian Sweet & Sour Ham
August 9, 2021 Lee
Leave a comment

Hawaiian Sweet & Sour Ham

Adapted from a recipe in the Casserole Cook Book, page 60.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon butter
  • 2 cups cooked ham, cut into julienne strips
  • 1 cup pineapple tidbits, drained - liquid reserved
  • 2 tablespoons brown sugar, packed
  • 1½ tablespoons cornstarch
  • 1 teaspoon MSG
  • 3-4 teaspoons vinegar
  • 2 teaspoons prepared yellow mustard
  • ¾ cup water
  • 1 green bell pepper, cut into strips
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add ham strips and brown.
  • In a mixing bowl, add the brown sugar, cornstarch, MSG, vinegar, mustard. Stir together. Then stir in the pineapple liquid and the water.
  • Pour mixture into the pan with the ham, cook and stir until mixture thickens. Cover and simmer 10 minutes.
  • Stir in the pineapple tidbits and bell pepper, simmer uncovered 5-8 minutes. Taste and season with salt as needed.
  • Serve over hot cooked rice, enjoy.

Notes

Fair cost per serving depending on where you get the ham from.
* Fair Value $1.01 to $1.50 per Serving,PORK
Texas Straw Hats
August 8, 2021 Lee
Leave a comment

Texas Straw Hats

Adapted from a recipe in the Casserole Cook Book, page 58.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup onion, diced
  • ⅔ cup celery, diced
  • ⅔ cup green bell pepper, diced
  • 3 tablespoons butter
  • 1 kilo ground beef, (2 lb)
  • 2 teaspoons chili powder, and as desired
  • 2 teaspoons salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 cans tomato paste, (6 oz / 170 g each)
  • ½ cup ketchup
  • 2 cups water
  • 2 teaspoons Worcestershire sauce
  • dash hot pepper sauce
  • 2 bags corn chips, (10 oz / 283 g each)
  • 2 cups sharp Cheddar cheese, shredded, (8 oz / 226 g)

Instructions
 

  • In a large non stick pan, melt the butter, then cook the onion, celery, and bell pepper until soft but not browned.
  • Add the ground beef, brown lightly, breaking up the meat with your spatula.
  • Add the remaining ingredients except the corn chips and cheese. Stir together and simmer uncovered for 1 hour, stirring occasionally.
  • Serve over corn chips and top with cheese, enjoy!

Notes

Fair cost per serving based on the amount of beef. A 50/50 mix with pork would reduce the cost.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Ground Beef & Noodles in Sour Cream Sauce
August 8, 2021 Lee
Leave a comment

Ground Beef & Noodles in Sour Cream Sauce

Adapted from a recipe in the Casserole Cook Book, page 57.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 onion, diced
  • 500 grams ground beef, (1 lb)
  • 3 cups dry medium egg noodles
  • 3 cups tomato juice, Shortcut
  • 1½ teaspoons celery salt
  • dash black pepper, as desired
  • 2 teaspoons Worcestershire sauce
  • 1 green bell pepper, diced
  • 1 cup sour cream, Shortcut
  • 1 can mushrooms, drained, and sliced

Instructions
 

  • Heat a non stick pan, when hot, add the the beef and onion, cook to brown the beef, breaking up the beef with a spatula and turning often, drain any fat. I am using a wok pan for this dish.
  • To the beef add the tomato, celery salt, black pepper as desired, and Worcestershire sauce, and the noodles, stir together. Bring to a boil, then reduce to low, cover, and simmer 20 minutes, stirring occasionally.
  • As a variant I used fettucine noodles, 4 bundles worked perfect but if using fettucine you have to wait a few minutes for them to soften, then you can stir into the mixture.
  • Add the bell pepper and mushrooms, stir together, cover and simmer another 10 minutes or until noodles are tender.
  • Stir in the sour cream, heat just a minute or two then remove from heat.
  • Serve and enjoy with sides of your choice.

Notes

Fair cost per serving.
Shortcuts: Tomato Juice, Sour Cream.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF
Quick Shrimp Curry
August 7, 2021 Lee
Leave a comment

Quick Shrimp Curry

Adapted from a recipe in the Casserole Cook Book, page 143.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ½ cup onion, diced
  • 1 tablespoon butter
  • 1 can condensed cream of shrimp soup
  • ¼ cup milk
  • 1 cup sour cream, Shortcut
  • ½ teaspoon yellow curry powder
  • 1 cup cooked shrimp, peeled, tails removed
  • hot cooked rice, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and cook until soft but not browned.
  • Stir in soup, heat and stir until smooth.
  • Stir in sour cream and curry powder.
  • Add shrimp, stir and heat through.
  • Serve over hot rice.

Notes

Fair cost per serving based on where you get the shrimp.
Shortcut: Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Shrimp Orleans
August 7, 2021 Lee
Leave a comment

Shrimp Orleans

Adapted from a recipe in the Casserole Cook Book, page 142.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ¼ cup ketchup
  • ⅔ cup mushrooms, sliced, drained, canned or fresh sautéed
  • 2 cups cooked shrimp, peeled, tails removed
  • hot cooked rice, butter

Instructions
 

  • Melt butter in a large non stick pan, add the onion and garlic, cook until soft but not browned.
  • In a mixing bowl, add the soup, sour cream, and ketchup. Mix together.
  • Stir mixture into the onions.
  • Stir in the mushrooms and shrimp. Cook on low heat until heated through.
  • Serve over butter hot cooked rice, enjoy.

Notes

Fair cost per serving depending where you can source shrimp.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Deviled Ham Bean Bake
August 4, 2021 Lee
Leave a comment

Deviled Ham Bean Bake

Adapted from a recipe in the Casserole Cook Book, page 134.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • ½ cup onion, sliced, separated into rings
  • 1 tablespoon butter
  • 1 can deviled ham, (4½ oz / 128 g), Shortcut
  • 1 tablespoon molasses
  • 1 teaspoon prepared yellow mustard
  • dash salt
  • 1 can baked beans, Boston style, (16 oz 454 g)
  • 1 cup tomato, diced, fresh or canned

Instructions
 

  • Cook onion in hot butter until soft but not browned, drain.
  • Preheat your oven to 180° C (350° F), get out a 1 quart casserole.
  • In a mixing bowl, add the deviled ham, molasses, mustard, salt, and beans.
  • In the casserole, alternate layers of bean mixture, onion, then tomatoes.
  • Bake for 30 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on the deviled ham, I am going to work on a shortcut for that.
Shortcut: Andy's Devilish Ham Spread.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Bologna Bake
August 4, 2021 Lee
Leave a comment

Bologna Bake

Adapted from a recipe in the Casserole Cook Book, page 133.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 340 grams bulk bologna, diced into ½ inch cubes, (12 oz / ¾ lb)
  • 1 cup celery, diced
  • ¼ cup stuffed green olives, sliced
  • 4 hard boiled eggs
  • ¼ cup onion, diced
  • 1 tablespoon prepared yellow mustard
  • dash black pepper
  • ¾ cup mayo
  • 1 cup potato chips, crushed

Instructions
 

  • Preheat your oven to 200° C (400° F), get out a 8x8 inch baking pan.
  • In a mixing bowl, add all the ingredients except the potato chips. Mix together.
  • Pour into the baking pan, sprinkle with the potato chips.
  • Bake for 20-25 minutes.
  • Serve and enjoy.

Notes

Fair cost based on the bulk bologna, I have seen it but do not remember the price. I will research this and update this.
Shortcut: Hard Boiled Eggs.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Bologna Rice Barbecue
August 4, 2021 Lee
Leave a comment

Bologna Rice Barbecue

Adapted from a recipe in the Casserole Cook Book, page 133.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1⅓ cups dry par boiled rice, such as minute rice
  • 250 grams bulk bologna, diced to ½ inch cubes, (8 oz)
  • ½ cup spicy ketchup
  • ⅔ cup hot water
  • ⅔ cup mushrooms, sliced, undrained, sautéed or canned
  • ¼ cup onion, finely diced
  • 2 tablespoons green bell pepper, diced
  • ½ teaspoon salt
  • 2 tablespoons butter

Instructions
 

  • Add all ingredients to a large non stick pan, cook over medium heat stirring occasionally until hot.
  • Cover, reduce heat and let set for 5 minutes or until the rice is tender.
  • Fluff rice with a fork.
  • Serve and enjoy.

Notes

Fair cost based on the bulk bologna, I have seen it but do not remember the price. I will research this and update this.
* Fair Value $1.01 to $1.50 per Serving,PORK,Pork - Sausage